Best roast chicken
Roast
This recipe was inspired by Michael Ruhlman’s recent rant on why Americans are being taught they are too stupid to cook, (awesome roast chicken instructions on that blog entry) and partly because of my New Year’s Resolution to cook using more sustainably-raised and grown food. This is truly the best roast chicken we’ve ever had. I used a free-range bird from John Boy’s Farm, a fellow vendor at the Pound Ridge Farmers Market who raises happy Berkshire pigs and various free-roaming poultry on his farm in the Catskills. Michael’s recipe is ridiculously easy, and cooks in an hour. At the end of the cooking time, I poked a meat thermometer into the thigh, just to make sure, and it read 185. Thinking I overcooked the bird, I then checked the breast meat, and got a temp of slightly under 165, knowing it would increase while resting. Perfect! I’ve never had a chicken with more tender, juicy meat. While carving up the bird in the kitchen, I had to remind myself about my 3 hungry customers waiting for their dinner, or I could’ve picked at the scraps all the live-long day.
Share:
0
19
0
Comments